The renowned 35-seat fine dining restaurant on Sylt, the island called ‘the Hamptons of Germany’, commissioned interiors worthy of its newly won second Michelin star, a green star for sustainability. The brief was to introduce contemporary details with understated sophistication, respecting the island’s legacy & the cuisine’s provenance while incorporating historical elements from the original design. The existing layout disadvantaged diners sitting further from the open kitchen since the ‘theatre’ of chefs creating culinary masterpieces was not fully visible. The tasting menus‘ multiple courses & varietals required servers to dash around for frequent cutlery & glassware changes, reducing the sense of calm luxury. Now, diners’ synergy with chefs has increased as delicacies are prepared & staged on a new, more central white lavastone island whose curves echo sand ripples & oysters’ age rings. Trays nestle into the curves & magnetically attach to the wall as backlit ‘puzzle pieces.’ Custom gueridons hold set menus’ tableware, while extendable trays in swivel dining chair bases hold handbags & phones. Renewed timber floors accent sustainability & the thatched-roof building’s heritage.
